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Pork Capricorn

500 g pork fillet
2 tablespoons oil
1 green pepper, cut into strips
1 red pepper, cut into strips
1 medium onion, chopped
1 carrot, cut into thin strips
3 sticks celery, cut into thin strips
¾ cup white vinegar
¼ cup soft brown sugar
1½ cups chicken stock
1 tablespoon soy sauce
½ cup raisins, chopped
1 x 425 g can pineapple pieces, drained
2 tablespoons cornflour, blended
with a little water
salt and pepper

Cut the pork into thin strips, approx. 8 cm long. Fry in hot oil over a medium gas flame until evenly browned. Add peppers, onion, carrot, celery, vinegar, sugar and stock. Bring to the boil and simmer for 10 minutes. Mix in soy sauce, raisins and pineapple pieces. Thicken mixture with blended cornflour and cook for 3 minutes. Add salt and pepper to taste. Serve with boiled rice.

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